ABOUT THE RECIPE:
This dressing is a tasty variation on my “go-to” dressing. It’s the perfect blend of tangy and sweet, making it an ideal choice for any crisp green salad. (See salad recipe below)
Makes about ⅔ cup dressing
4 tablespoons orange (or tangerine) infused extra-virgin olive oil
3 tablespoons maple syrup
2 tablespoons Dijon mustard
2 tablespoons good-quality balsamic vinegar
Put all of the ingredients into a small bowl and briskly whisk to emulsify.